Ice cream and puff pastry combine for a beautiful and delicious dessert. You can make it to suit your taste - just change the ice cream flavors and the sundae toppings.
cost per recipe: $8.25
The price is determined by the national average.
of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets(1 sheet), thawed
cup thick chocolate fudge topping
cup chocolate ice cream, softened
cup strawberry ice cream, softened
tablespoon apricot jam
cup toasted sliced almonds
Heat the oven to 400°F.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12x10-inch rectangle. With the short side facing you, cut the rectangle lengthwise into 3 strips. Place the pastry strips onto a baking sheet.
Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.
Spread 1/4 cup fudge topping on the tops of each of 2 pastry strips and the bottom of 1 pastry strip (reserve this strip for the top of torte). Freeze for 10 minutes or until firm. Place 1 pastry strip, fudge-side up, onto a serving plate. Spread with the chocolate ice cream. Top with another pastry strip, fudge-side down. Spread with the remaining fudge sauce. Freeze for 30 minutes. Spread the strawberry ice cream on the fudge-topped layer. Place the reserved pastry strip, fudge-side down, on the top of the torte. Freeze for 30 minutes or until firm.
Place the jam into a small microwavable bowl. Microwave on MEDIUM for 20 seconds or until it's melted. Stir. Brush the jam on the top of the torte and sprinkle with half the almonds. Press the remaining almonds into the ice cream on the sides of the torte. Freeze for 1 hour or until firm.